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BESHASHA - Ethiopia Omni Roast

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€10.90 Save €-10.90 (%)
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€43.60  per  kg
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TheBESHASHA is a washed coffee from the Limu region in Ethiopia. We roast it asOmni Roasta little darker than our filter coffees, which suits it exceptionally well. Nevertheless, the roast level can still be described as light.The BESHASHA is even certified organic.

At our BESHASHAit is asuper fine,refreshing coffee.He convinces withcomplex, fruity and floral aromas, a tea-like structure and agreat sweetness. We taste whiteNectarines, lemons, coffee blossom, black tea and even some creamy milk chocolate at the end.The creamy body harmonizes very well with the fruity, floral aromas.The acidity is rather restrained and well balancedA great coffee for warm and cold days, which is equally convincing as an espresso and as a filter coffee.

Incredibly well-structured specialty coffee, super creamy and complex! Traded transparently - better than Fairtrade coffee!

  • Recommended for: Portafilter, Espresso maker, Graycano, V60, Kalita, Origami, Fellow X, Aeropress, Chemex, Cold Brew and much more...
  • Flavors: nectarine, lemon, coffee blossom, black tea, milk chocolate
  • Body: creamy
  • Roasting level: bright
  • Cupping Score: 87
  • importer: Falcon Coffee


Mustefa Abakeno, a dedicated smallholder farmer in the scenic Jimma Zone of western Ethiopia, manages a sprawling 18-hectare farm at an impressive altitude of 2,040 metres above sea level. His farm is a testament to Ethiopia's rich coffee heritage, offering a diverse range of coffees sourced from the prestigious Jimma research centre. Mustefa's coffee processing methods artfully combine tradition and innovation to create exceptional coffee beans.

At the start of his venture, Mustefa purchased a three-disk pulper that allowed him to process half of his crop as fully washed coffee. The other half goes through the dry process (Natural), where the cherries are carefully dried while keeping the pulp intact. However, due to water scarcity and limited fermentation space, the coffee goes through a short fermentation phase of eight hours before being dried on the African Beds.

In 2018, Mustefa began his journey as an exporter, taking advantage of regulatory changes that allowed him to engage directly with sophisticated buyers. To facilitate this venture, he established the wetmill “Beshasha”, a multi-purpose facility that processes both his coffee and that of local smallholder farmers. These smallholder farmers, Mustefa’s neighbors, collectively manage plots of land ranging in size from 4 to 10 hectares.

Brew Advice

Graycano, V60, Origami, Kalita, Fellow X:

  • Brew Ratio 15g coffee - 250g water; temperature 93°; 24 clicks C40 MK4
  • 0:00 - 0:10 - 50ml - Swirl
  • 0:10 - 0:45 - (Blooming)
  • 0:45 - 1:00 - 100ml
  • 1:15 - 1:25 - 50ml
  • 1:45 - 1:55 - 50ml - then swirl
  • 2:50 - finished

The recipe works just as well with 18g/300ml; in this case pour in 60ml/120ml steps and grind a little coarser if necessary (25 clicks)


  • Ratio 1:2.5
  • Temperature 94°
  • PI 8 seconds at 4 bar
  • 22 seconds at 9 bar
  • Total time 30 seconds


  • AeroPress inverted.
  • 18g coffee; ( 25 clicks) ; 170ml water; 90°
  • 0:00 - 0:30 add 50ml water and stir slowly 5 times
  • 0:30 - 1:00 and fill up to 170ml, stir 10 times, then put the filter on, let the air out and place on the server.
  • Start pressing slowly at 1:30 minutes and finish at 2:00 minutes.
  • then pour in 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

  • 20g coffee;
  • 330ml water,
  • Water temperature 95°;
  • 3:30 minutes extraction time including blooming;
  • 3 pours

Hario Switch 03

  • 25g coffee (25 clicks) ;
  • 400ml water (94°)
  • Bloom 80g water 35s;
  • Fill in the remaining water completely;
  • Let it steep for 2 minutes;
  • Stir a few times around the top with a spoon;
  • let water run through at 2:50.

The run through time should be a maximum of 1 minute (adjust the grinding level if necessary)


Have fun trying it out and experimenting yourself ;-)

  • Always fresh

    For incomparable taste

    We roast several times a week.

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